Instructions:
Heat the vegetable broth to a simmer with salt, and keep for step # 4. Saute onion and rice with 2 Tbs. of extra-virgin olive oil for 1 or 2 minutes, until translucent. Add the white wine and cook for 1-2 minutes. Stir in 2 cups of simmering broth and cook for 5 or 6 minutes. Stir in 1 cup of simmering broth, and stir well. Add the herbs and gradually stir in the rest of the broth until the rice is tender but firm (about 7- 8 min.). Remove from the heat, and stir in the remaining extra-virgin olive oil, Parmigiano-Reggiano and pepper. Stir well. Serve immediately.Serves 4 to 6.
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